Yesterday's low temp was 39 degrees Fahrenheit and this morning I woke up to a balmy 41 degrees. This morning our indoor temp was down to 60 degrees Fahrenheit which means I made the decision to light the pellet stove.
As I hung laundry yesterday on the outdoor line, I chuckled at the fact that I had tank tops, t-shirts, thermal undershirts and sweaters. All in the same load. Last week's 80 degrees and slightly humid days has quickly changed to true fall-like weather of highs in the 50's. At our Sunday outdoor farmer's market our high temp was 53, hence the thermals and sweater. It's such a beautiful time of year and I love when the temps switch to those that are seasonal.
Yesterday was spent making soap for the business. I believe I've mentioned before, but when soap is made, it's made all day long. Everything is in small batches, but while all of the ingredients and equipment are out, it makes sense to make hundreds of bars of soap rather than 50 or 60. It was nice to work in a kitchen that was cool, something that hasn't happened much since last spring. Currently we are in stock-up mode to prepare for holiday shopping. Because soap has to cure for about 4 weeks, everything that we'll be able to sell for the season must be made by the second to the last week of November.
Today was an errand running day and then the remainder of the day I will spend in the kitchen. I'm harvesting most of the herbs to freeze, and green beans to blanche and freeze. Harvesting has greatly slowed and while the majority has already been put up for the season, we are grateful that the garden continues to produce. Jalapeno bread is currently rising and will be baked soon and then a couple of batches of blueberry-maple granola and a batch of pumpkin biscotti will go into the oven. The Italian version of biscotti, not the American. No butter = a crispy biscotti. I made a pumpkin snack cake Sunday evening and had pumpkin puree leftover, so I thought, why not add it to a batch of biscotti? The slow cooker is humming with a big batch of black bean chili which will be eaten for a few days and also frozen for later. I was going to try to get a batch of either soy or coconut yogurt going in the instant pot, but I think that will wait for tomorrow.
By evening, the stovetop, oven, and slow cooker will all clock out after a long working day in order to properly rest for Wednesday's kitchen session. It really is the hardest working (and best smelling) room in the house.
Sounds like a busy week for you both. Have a good one. Kathy A, Brisbane. Australia
ReplyDeleteThanks Kathy. You as well!
DeleteSounds like so many things going on there with the inspiration and energy that autumn brings. Enjoy them all! daisy
ReplyDeleteThank you Daisy!
DeleteYes indeed, the kitchen earns it's keep on a homestead! As well as the kitchen worker! You're hardier than me, holding off until the house was 60 degrees. Our "cue" is when the night will get into the 40's. We waited until the morning after this year, to light the first fire. I'm not sure how cool the house was, but likely not less than 70 or so. The fire's out again, as the nights warmed up since. It'll be touch and go for a bit yet. I laughed at your clothesline image. It's that in between season. Enjoy your week!
ReplyDeleteI wear a thermal layer indoors. 😊 My husband and I have very different ideas on what constitutes cold so it's just easiest to wear thermals. When Ollie was with us, I could start heating early because we didn't want him to get cold but now I turn to thermals for this in-between time. Wishing you a wonderful week as well!
DeleteYou are so right - the hardest working room, as well as the heart of the time...you are so, so busy! Isn't the cooler weather wonderful? Your weather sounds like ours...mid 50's - 60's during the day, upper 30's-40's at night - to me, that's perfection! Okay, I have to look, must see if you have the recipe posted earlier for the jalapeno bread - a favorite of mine, but last time I saw it for sale at the Farmer's Market it was nearly $8 a loaf. Will also try my hand at granola and pumpkin biscotti sounds great. You reminded me it's time to dry sage for Thanksgiving stuffing...and I want to try seed saving this year. Have you ever tried to save veggie seeds, or do you feel the plants we buy are such hybrids these days we never know what we'll get? Take care - great to read what you're up to! Mary
ReplyDeleteI agree that this weather is absolute perfection. No, I don't have a recipe listed for jalapeno bread but all I did was take my no-knead bread (recipe is on the sidebar) and added 3 rather large, sliced jalapenos to the flour when mixing. Delicious!! I'm going to try adding a few roasted jalapenos next time, just to see if it amps up the flavor even more. I do save veggie seeds, but I certainly have room for improvement on this - I don't save nearly as many as I should. Have a wonderful week, Mary!
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